The author bases his practice on an experience with 2,000 cases of obesity. This experience has brought him to the employment of a diet based on the well-known principle that a reduction in the total quantity of food below the actual needs of the patient must lead to a reduction in body weight. The method depends on the careful use of the scales, with reference both to the weight of the patient and to the weighing of food. The author first subjects his patient to careful observation to determine the average difference in weight between the maximum and minimum of each day. Based on this, the diet is so regulated as to reduce the weight without encroaching on the minimum. In this way, the patients lose weight without feeling discomfort. The diet is then regulated according to a definite plan as to the amount of body weight to be lost.